DavidS Posted November 12, 2006 Report Share Posted November 12, 2006 A 29 pound chuck roll ready for the grill Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted November 12, 2006 Report Share Posted November 12, 2006 HOLY COW dude - literally! I wonder how long something like that takes to cook? What is your planned temp? -=Jasen=- Quote Link to comment Share on other sites More sharing options...
rorkin Posted November 12, 2006 Report Share Posted November 12, 2006 yes I would really be interested in the details of the cook as well Quote Link to comment Share on other sites More sharing options...
Sanny Posted November 12, 2006 Report Share Posted November 12, 2006 That's prolly Thanksgiving supper! Better get it on quick, or it won't be ready in time. Quote Link to comment Share on other sites More sharing options...
DavidS Posted November 12, 2006 Author Report Share Posted November 12, 2006 Chuck roll I put it on at 6:30 PM, 11/11 at 240 set on the Guru. It is now 7:45 AM, 11/12 the temp. of the roll is at 158 now. The KK was loaded with Wicked Good Comp. Blend, (last bags I have) Royal Oak from now on. The Food Saver will be busy when done. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted November 12, 2006 Report Share Posted November 12, 2006 I went out and loaded my grill with ABTs for the Chiefs game a few minutes ago. The wind is carrying the smoke in through the open sunroom and windows. While I was looking at this thread, my brain was interpreting the smells of sweet potato drippings (last cook), lump smoke, and ABT drippings as chuck roll cooking. Then reality set it - Im doing spatchcock chicken later. Now I am jealous Quote Link to comment Share on other sites More sharing options...
rorkin Posted November 12, 2006 Report Share Posted November 12, 2006 I would be very interested in at what temp or temps it plateaus at and for how long..What finish temp are you shooting for ? Do you plan to foil at any time. ? Inquiring minds Would love to be cooking today but 25mph winds and prediction of 2-3" of rain kind of "dampen" things.. Just not a true Q die hard I guess Quote Link to comment Share on other sites More sharing options...
DavidS Posted November 12, 2006 Author Report Share Posted November 12, 2006 It's been on the grill for 19 1/2 hrs at 240 degrees the meat is at 171 will take off at 195. then foil and pull later. Here a a couple of pictures. Quote Link to comment Share on other sites More sharing options...
rorkin Posted November 12, 2006 Report Share Posted November 12, 2006 What did you do as far as seasoning ?? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted November 12, 2006 Report Share Posted November 12, 2006 David - Is it still in plateau (How long)? Say, that sure is a funny looking table you have next to it...Not sure that table base is being used for its intended purpose, but it sure looks like it works better as a table than what it was marketed as! Quote Link to comment Share on other sites More sharing options...
DavidS Posted November 12, 2006 Author Report Share Posted November 12, 2006 I used Sam's Special Mustard sauce from Paul Kirk's Championship Barbecue Sauces book and Wild Willy' Wonderful Rub from Smoke & Spice cookbook. The Mustard Sauce is great it adds another layer of flavor and holds the rub on nicely. Temp of chuck roll after 21 hrs is now 179. Still a little ways to go. It is very nice cooking long cooks with the KK and Guru, have only opened to take the 19 1/2 hour picture. Quote Link to comment Share on other sites More sharing options...
DavidS Posted November 12, 2006 Author Report Share Posted November 12, 2006 Firemonkey The table works much better now. It may last longer this way than what is was made for. But it is cracked all the way thru so I could have pile of cement & tile on my patio. Quote Link to comment Share on other sites More sharing options...
rorkin Posted November 12, 2006 Report Share Posted November 12, 2006 My limited (one try) experience with chuck roll found that with such a big piece of meat.. those last 15 degrees may take quite a while.. I actually had to add charcoal after starting out with a full basket.. If you find that to be the case.. don't be afraid to fill er up.. I was a little light and for some reason the meat temp went backwards with KK temp reasonably steady. It was frustrating and given the amount of time , I was concerned about dryness. I took it off at a lower temp.. It was far from dry but could have been a little more tender.. Interestingly enough, I used the same mustard slather and rub.. Quite a coincidence. Waiting for full report. R Quote Link to comment Share on other sites More sharing options...
Porkchop Posted November 13, 2006 Report Share Posted November 13, 2006 davidS, that's a beeeyootiful pic of that chuck roll cookin. looks wondermous! tell us how it pulled! Quote Link to comment Share on other sites More sharing options...
DavidS Posted November 13, 2006 Author Report Share Posted November 13, 2006 I pulled it off the grill at about 7:00PM at 194 degrees. A bit over a 24 hr cook. Pulled it about 10:30PM. Still pretty hot but pulled nicely, moist and tasted great. Will foodsaver later. Having camera trouble when I get it corrected will take pictures. Quote Link to comment Share on other sites More sharing options...
Curly Posted November 13, 2006 Report Share Posted November 13, 2006 Yeah man, that stuff is good for a lot of meals down the road. And that foodsaver is an essential tool to me...one of those can't do withouts Quote Link to comment Share on other sites More sharing options...
Porkchop Posted November 13, 2006 Report Share Posted November 13, 2006 A bite over a 24 hr cook. Pulled it about 10:30PM. that's man stuff, there! one step away from "throw dead animal in hole, cover with hot coals, and bury. come back the next day and start diggin'" love it! Quote Link to comment Share on other sites More sharing options...
DavidS Posted November 13, 2006 Author Report Share Posted November 13, 2006 Its finished Will not do anther one that large, to long a cook and WAY to much fat. Out of the 29 pounder pulled 16 pounds of meat. Some of the bark was tough due to the long cook. Other than that meat was moist and very good. Quote Link to comment Share on other sites More sharing options...
Curly Posted November 13, 2006 Report Share Posted November 13, 2006 Dude, send me that tough bark...I'll knaw on it for days ummmm-umm Quote Link to comment Share on other sites More sharing options...
